Friday, September 9, 2011

Mango Apricot Rum Swirl Cookies

These cookies came out so well because I made a mistake. When I thought they were done, they looked perfect but I felt they needed a minute or so more. Then I promptly forgot all about them. Whoops!. I thought they were ruined but in fact they came out better. The mango apricot filling had caramelized and the cookies were still chewy and not hard. 

The other key to this cookie is soaking pureed dried mangos and apricots in rum and syrup to form a delicious spread. 

Spread it on the unique and delicious cream cheese vanilla dough:

Roll, cut and bake.

Mango Apricot Rum Swirl Cookies
(Adapted from Mangoschnecken recipe from Weihnachts-BackenVerlag Zabert Sandmann München 2008)


For the Dough:
  • 1/2 cup butter
  • 1/4 cup sugar
  • 4.5 ounces cream cheese
  • seeds from 1 vanilla pod
  • 1 egg yolk
  • scant 2 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon powdered anise
  • 1 tablespoon orange zest
For the Filling:
  • 3/4 cup dried apricots
  • 1/4 cup dried mango
  • 1/3 cup brown rum
  • 1/2 cup plus 2 tablespoons mango syrup
  • orange sugar for sprinkling
  • Preheat the oven to 350 degrees F
  • Line two baking sheets with parchment paper.
  • Cream together the butter and the sugar.
  • Add the cream cheese, vanilla seeds, egg yolk, orange zest and beat until combined.
  • Whisk together the flour, baking powder, powdered anise and salt.
  • Add to the wet mixture and beat until combined.
  • Cover the dough with plastic wrap and refrigerate for 1 hour.
  • Cut up the apricots and mango and along with the rum and mango syrup blend together in a food processor or blender until pureed.
  • Remove the dough from the fridge and roll out on a pice of parchment paper forming a rectangle.
  • Spread the apricot/mago puree on top of the dough leaving a half inch fram all around.
  • From the long side, roll the dough as tight as you can without splitting it.
  • Roll up in the parchment paper and put in the freezer for 20 minutes.
  • Once the dough is firm, remove from freezer, unwrap and slice into about 1/4 inch pieces.
  • Lay cookies on baking sheets and bake for 12 minutes or longer if you want them to caramelize.


  1. How many times have I felt something needed a minute or two more and shut the oven door only to forget to reset the timer. My end results never looked as wonderful as they fact, mine only looked good in the waste can ;)

  2. I'll bet you were relieved they turned out OK. What luck! They look terribly yummy and are making me very hungry...

  3. I definitely love the idea of soaking the cookies in that glaze! And I'm so glad that your forgetfulness turned into something so wonderful!


Thank you for your comments and feedback. I love hearing from you!